Jalapeno Cashew Spread Food

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JALAPENO-AVOCADO CASHEW CREAM



Jalapeno-Avocado Cashew Cream image

Provided by Marcela Valladolid

Categories     condiment

Time 3h10m

Yield about 4 1/2 cups

Number Of Ingredients 7

3 cups raw cashews
2 ripe avocados
1 cup packed fresh cilantro leaves
2 tablespoons olive oil
1 jalapeno, stemmed, seeded and deveined
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper

Steps:

  • Put the cashews in a bowl and cover completely with water. Soak for about 3 hours and up to overnight.
  • Drain the cashews, reserving the soaking water, and transfer the nuts to a blender or food processor. Blend until smooth and silky, about 2 minutes.
  • Scoop the avocado flesh into the blender with the cashews and add the cilantro, olive oil, jalapeno and lime zest and juice and blend until smooth. The mixture should be about the consistency of pancake batter--slightly thick, but pourable. If the mixture is too thick, add some of the reserved water from soaking the cashews. Season with salt and pepper.

CREAMY CASHEW JALAPEñO DIP



Creamy Cashew Jalapeño Dip image

Nut sauces are pretty common in Mexican culture, and this dip is a perfect blend of my American upbringing and the Mexican flavors I know and love.

Provided by Food Network

Categories     appetizer

Time 30m

Yield about 3 cups of dip

Number Of Ingredients 7

2 cups raw cashews
1 bunch fresh cilantro, bottom stems trimmed
1 to 2 jalapeño peppers, stems removed
3 cloves garlic
2 tablespoons fresh lemon juice, plus more as needed
Kosher salt
Crudités and/or tortilla chips, for serving

Steps:

  • Cover the cashews with cold water by 1 to 2 inches in a medium saucepan and bring to a boil. Cook until the cashews are doubled in size, about 15 minutes. Remove from the heat, drain and rinse.
  • Put the cashews in a blender or food processor along with the cilantro, 1 jalapeño, the garlic, 1 cup water, the lemon juice and 1 tablespoon salt. Blend until creamy and smooth. Add more salt, jalapeño and/or lemon juice to taste and reblend if necessary.
  • Refrigerate the dip until cold. Serve alongside crudités and/or tortilla chips. Provecho!

JALAPENO CASHEW SPREAD



Jalapeno Cashew Spread image

This is so so good. It has a peanut butter consistency and is awesome on toasted bread with lettuce, cucmber slices, and radish slices. Its also pretty tasty with bananas and honey!! Keeps in the fridge for weeks!

Provided by Allybee Z

Categories     Lunch/Snacks

Time 5m

Yield 2 cups

Number Of Ingredients 6

2 cups unsalted cashews
3 jalapenos (seeded and diced)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon and red pepper flakes
vegetable oil

Steps:

  • Put the cashews, jalapeno, salt, and red and black pepper in the food processor. While pulsing, drizzle in the vegetable oil until the mixture reaches a peanut butter consistency (about 4 tablespoons).

Nutrition Facts :

CASHEW HERB SPREAD



Cashew Herb Spread image

This is an original recipe for a versatile spread that is great on sandwiches or smeared on a lettuce leaf for a quick veg wrap; equally easy to use as a dip for crackers and veg or thin down a bit and use as a "cream" accompaniment for baked tofu, fish, etc. Toss with pasta or rice for a fresh, protein rich, dairy free cream sauce. Would also be nice to dress potatoes for a potato salad... hmmm... the possibilities are endless! My version comes out light green and looks a lot like guacamole, tastes fresh and herby and has a creamy mouth feel. The miso and nutritional yeast add a nutty/cheesy depth that you notice but can't quite put your finger on... and the garlic adds a raw zip that is really nice if you like that kind of thing! I love, love, love that this is something I can make that has no added fats or oils. Hope you love it too! (12 servings = 2 Tbsp per serving)

Provided by rsarahl

Categories     Spreads

Time 2m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 10

1 cup raw cashews
1 tablespoon miso
1 tablespoon nutritional yeast, flakes
1/4 cup parsley, stems and all
1/4 cup herbs, try oregano, basil, rosemary, thyme
2 tablespoons sun-dried tomatoes, about 3 small pieces
2 tablespoons lemon juice, lime juice is also great
1 garlic clove (optional)
pepper, to taste
water, to thin as needed

Steps:

  • Combine all ingredients in food processor and blend until smooth.
  • Add water if necessary to blend or to thin if desired.

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